Not all Honey tastes the same

Honey has distinct aromas and flavors that originate from the different nectar sources.

We believe that honey is the best supporting actor, not the leading role. Honey, when used as a blank canvas, doesn’t show its nuance. But when we allow the honey to enhance its partners, the pairing is completed in a new and fascinating way.

All honeys contain some fructose, sucrose, and maltose, but different plants contain different amounts of these sugars to reward the bees for their work. For example, clover has a lot of fructose, but buckwheat has a lot of maltose. That means that not all honey is universally used the same way.

Let’s imagine a glass of lemon juice and a half cup of honey.

We could make a bunch of different things with these two ingredients. When we add water and use Spring Honey for this example, we make lemonade. But if we had that same lemon juice and changed to a darker fall honey, it might be better suited as a marinade and not a beverage. Complimenting and contrasting flavors are how we make beautiful pairings.